I don't know about you but if there is one baked good that I absolutely must have, it's banana bread. Somehow it always transports me to our old kitchen back home where mom made it a few times every month. What a surprise, to discover a slice of carefully wrapped banana bread in my school lunch box.She always had the best things for us to enjoy. Delicious baked goods in the pantry, whole milk yogurt and fruit from nearby orchards in the refrigerator.

We were fortunate enough to live near a local dairy right in the heart of the Cape Winelands, an area of South Africa well-known for agriculture. Once a week, we spent time rinsing sterilizing milk jugs and packed them in the car for a short trip up the green hill. There, we helped to pour fresh whole milk to bring home where mom would set some aside for homemade yogurt.

When I came to know about Brown Cow Maple Yogurt I immediately thought about creating a recipe inspired by those times with my mother. This whole wheat loaf with maple sweetened yogurt is not to sweet, hearty and so perfect on it's own or with your favorite toppings. I hope you enjoy this easy recipe!

In the bowl of a stand mixer with the paddle attachment in place, cream sugar and coconut oil on medium speed for 2 minutes until combined. Add banana, eggs, yogurt and vanilla extract. Mix until just combined.

Whisk whole wheat flour, baking powder and salt in a small bowl and add to the banana mixture. Fold in chocolate and 1/2 cup chopped pecans until just combined.

Pour batter into prepared loaf tin, sprinkle with remaining pecans and bake for 60 minutes or until a cake tester inserted in the center comes out clean. Remove banana bread from oven and allow to cool on a wire rack. Best served slightly warm.